Cranberry puree

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1 1/4 cups sugar, water, and salt to boil in medium saucepan over medium-high heat, stirring occasionally. Adjust heat to maintain very gentle simmer. Cover and cook until all cranberries have burst and started to shrivel, about 10 minutes.

Step 2

While cranberries cook, whisk egg yolks and cornstarch in bowl until smooth.

Step 3

Transfer hot cranberry mixture to food processor. Immediately add yolk mixture and process until smooth (small flecks of cranberry skin will be visible), about 1 minute, scraping down sides of bowl as necessary.

Step 4

Let mixture cool in processor bowl until skin forms and mixture registers 120 to 125 degrees, 45 minutes to 1 hour.

Step 5

Add softened butter to cranberry puree and process until fully combined, about 30 seconds. Strain mixture through fine-mesh strainer set over bowl, pressing on solids with rubber spatula to extract puree.